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–+ servings
german fruit loaf topped with red berries and being sprinjled with powdered sugar like snow against black background
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Stollen

This simple vegan stollen recipe is a great Christmas dessert. When you eat it, you feel like you’re in Germany for Christmas! A traditional Dresden style festive loaf but without the marzipan.
Prep Time30 minutes
Cook Time35 minutes
Proving Time1 hour 45 minutes
Course: Dessert
Cuisine: German
Keyword: bread, christmas, german
Servings: 20 slices
Calories: 380kcal
Author: Reena Sharma

Ingredients

  • 3 tsp active dry yeast
  • 250 ml plant milk warmed
  • 350 g vegan butter melted
  • 300 g raisins or sultanas
  • 100 g candied peel
  • 100 ml rum
  • 60 g coconut sugar
  • 600 g plain flour
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 125 ml refined coconut oil
  • 125 g powdered sugar

Instructions

  • Place the raisins and candied peel in a bowl and cover with rum. Give a stir and leave aside (preferably overnight).
  • Add yeast to the warm milk and leave for 10 minutes until frothy.
  • Add the melted vegan butter to the yeast and leave to one side.
  • In a large bowl, add the flour, coconut sugar, cinnamon, ground allspice, ginger, cloves and nutmeg.
  • Add the yeast mixture to the bowl of flour and spices.
  • Mix with a wooden spoon until dough comes together.
  • Transfer the dough to a surface dusted with flour and knead for 7 minutes.
  • Place back into the bowl, brush with a little oil and cover with clingfilm.
  • Keep in a warm place for at least 1 hour.
  • Remove dough and place back on a floured surface.
  • Add all of the dried fruit to the dough and knead into the dough until well incorporated.
  • Roll into a rectangle with a thickness of around 1cm and then a third of the dough over.
  • Fold over the remaining part of the dough from the other side so that ends of both sides meet.
  • Press down slightly then transfer to a baking tray lined with greaseproof paper.
  • Cover in clingfilm loosely then leave in a warm place for 45 minutes.
  • Pre-heat oven to 180°C.
  • Remove clingfilm and bake stollen for 35 minutes.
  • When stollen is cooked, remove and rest for 5 minutes.
  • Poke holes using toothpick in the dough and brush the refined coconut oil over the surface.
  • Rub the powdered sugar over the top and allow to cool completely before serving.

Notes

  • Marzipan can be added to the stollen if preferred – the dough can be wrapped around a rolled length of marzipan
  • Various dried fruits can be added

Nutrition

Calories: 380kcal | Carbohydrates: 49g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 139mg | Potassium: 218mg | Fiber: 3g | Sugar: 13g | Vitamin A: 717IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg